Ingredients:

  • 6 Large Bell Peppers (Red, Yellow, or Orange)
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 1 lb Ground Beef (80/20 or 90/10)
  • 1 cup Pre-cooked Long-Grain White Rice
  • 1 can (10 oz) Diced tomatoes with green chiles (Rotel), drained
  • 0.5 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Black beans, rinsed and drained
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Onion Powder
  • 1 tbsp Fresh Lime Juice
  • 1.5 cups Shredded Monterey Jack or Sharp Cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove the ribs and seeds. Rub the 1 tbsp Extra Virgin Olive Oil over the skins and sprinkle the insides with 0.5 tsp Sea Salt.
  2. Place peppers upright in a 9x13 inch baking dish and roast for 15 minutes until slightly softened.
  3. Heat a large skillet over medium-high heat. Add ground beef and diced onion, breaking meat into crumbles. Sear until browned and crispy at the edges.
  4. Drain excess fat from the skillet. Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, onion powder, and the drained diced tomatoes. Sauté for 2 minutes.
  5. Reduce heat to low. Fold in the pre-cooked rice, black beans, and fresh lime juice. Stir until the rice has absorbed the juices and the mixture is well-combined.
  6. Spoon the beef and rice mixture into the par-roasted pepper shells. Top each pepper generously with shredded cheese.
  7. Return the dish to the oven and bake for 15 minutes until the cheese is melted and bubbling.
  8. If you like a bit of a charred top, switch to the broiler for the last 2 minutes, watching closely so the cheese doesn't burn.